The legendary rice cake that Korean moms make every spring, Ssukgae-tteok

[Ingredients and how to make it]
fresh or blanched mugwort
wet rice flour
Salt
Sugar
Cooking oil
Sesame oil
1. Ratio of raw mugwort to wet rice flour (based on weight)
The ratio used in the video is raw mugwort: rice flour = 1:1
The ratio of raw mugwort to rice flour is adjusted between 1:2 and 1:1
If there is less mugwort than this, there is little mugwort taste, and if there is more than this, it becomes too tough.
*In the case of measuring with blanched mugwort,
Weight of blanched mugwort = calculated as raw mugwort*1/2 or raw mugwort*2/3
2. Amount used in the blender
300g raw mugwort
300g wet rice flour
8g sugar ( 2-3% of rice flour, slightly sweet)
*If you like something a little sweet, add about 5%. If you put more than that, it's too sweet.
All About Mugwort for Rice Cake
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The mugwort rice cake recipe video -
*Ssuk-beomuri
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*Ssukguri-danja
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#mugwort #Dalbangatgan